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The use of natural aromatic essential oils helps to maintain post-harvest quality of ‘Crimson’ table grapes.

Matinez-Romero D., Serrano M., Catillo S., Lizama V., Valverde J.M., Guillen F., Valero D.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004 page 18

2004

บทคัดย่อ

The use of natural aromatic essential oils helps to maintain post-harvest quality of ‘Crimson’ table grapes. ‘Crimson’ table grape clusters were packaged o­n trays and then sealed with polypropylene bags to generate a modified atmosphere.Hence, a sachet impregnated with either 0.5 ml of thymol or 0.5 ml of menthol was included outside the tray.Thus, evaporation substances were released to the headspace package acting as active substances.Then, packages were stored at 1 °C and 90% RH for 42 days. Samples were weekly taken for analytical determinations: atmosphere composition inside the bags, weight loss, °Brix-titratable acidity ratio, colour evolution and fruit firmness.Also, the visual aspect of the rachis and enumeration of both total yeast and mould and mesophilic aerobic were performed.

Steady state atmosphere was reached at day 21 of storage with 1.2-1.3% of CO2 and 13-14% of O2, with no significant differences between treatments and control.However, both treatments showed significant lower weight loss and °Brix-titratable acidity ratio than controls during storage. These different conditions of packaging and storage did not affect the colour changes and fruit firmness.Thereafter, the microbial analysis showed that both essential oils reduced yeasts, moulds and total aerobic mesophylic colonies by 3-log CFU, and improved also the visual aspect of the rachis.

These natural compounds could be an alternative to the use ofSO2 in table grapes, since showed improvements of the fruit shelf life in terms of quality and incidence of decay, o­ne of the most important problems during commercialization of table grapes.